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How to Make Quick and Easy Pumpkin Soup

Updated on August 3, 2017

Pumpkin Soup

Try this Easy and Quick Winter Warmer Soup

I had a portion of pumpkin left in my kitchen that inspired me to make this awesome soup. While sipping it, I felt it is a blessing to enjoy the cold winter months with this hot and spicy puree.

Making Pumpkin Soup At-a-Glance:

To start with, saute cumin seeds, a cinnamon stick, and a few pepper corns in butter, ghee, or oil. Let cumin sizzle. Add chopped onions and slit green chilies. Stir-fry till onion becomes pink and transparent. Add chopped tomatoes. Saute till it becomes soft. Finally add chopped pumpkin. Stir-fry for 2-3 minutes. Add some salt for fast cooking. Pour 2 cups of water. Boil till pumpkin becomes soft. Turn off the fire. Keep aside the mix for cooling.

Once cooled, pour it into a mixer grinder. Add a piece of nutmeg(optional). Finely grind to get a puree. Strain to separate the waste particles. Take the puree in a deep vessel or pan. Add 2 glasses of water and some sugar. Stir well. Boil for 3-4 minutes. Squeeze lemon juice. Check for salt. Add, if necessary. Pumpkin soup is ready! Pour it equally into 4 soup bowls. Garnish with fresh cream, a pinch of kashmiri red chili powder(not hot), and a few chopped spring onion greens. Sip and enjoy this yummy hot soup!

Hot Pumpkin Soup
Hot Pumpkin Soup
5 stars for Pumpkin Soup

Cook Time

Prep time: 10 min
Cook time: 20 min
Ready in: 30 min
Yields: Four bowls of soup

Ingredients for Making Pumpkin Soup

  • 1 bowl chopped pumpkin, skin removed
  • 1/2 cup chopped onion
  • 1 tomato, chopped
  • 1/4 tsp cumin seeds
  • 8 pepper corns
  • 1 green chili, not so hot
  • 1/2 tsp butter
  • 1/4 tsp oil
  • 1/2 tsp sugar
  • 1/4 inch cinnamon stick
  • a tiny piece nutmeg, optional, gives nice flavor
  • 1 tbsp lemon juice
  • salt to taste
  • 2 pinches red chili powder or kashmiri red chili powder, for garnishing
  • a few chopped spring onion greens, for garnishing
  • 1 tbsp fresh cream, garnishing for 4 bowls

Step-By-Step Instructions and Images for Making Pumpkin Soup

  1. Wash pumpkin. Remove the skin. Chop the flesh and collect in a bowl.
  2. Heat butter and oil in a deep pan. Add cumin seeds, pepper corns, and cinnamon stick. Saute till cumin sizzles.
  3. Throw in chopped onions. Stir-fry till they become pink and transparent. Add slit green chilies and chopped tomatoes. Continue sauteing till they become tender.
  4. Add chopped pumpkins and salt. Stir-cook for 2 minutes. Pour 2 cups of water. Let the mix boil for 3-4 minutes or till pumpkin turns soft. Cover the lid for fast cooking. Turn off the fire. Keep aside for cooling.
  5. Take the contents in a mixer grinder. Add a tiny piece of nutmeg. Grind them to get a smooth puree. Strain to remove the impurities.
  6. Pour the puree in a vessel or pan. Add 2 glasses of water. Add sugar. Boil for 2-3 minutes, stirring occasionally. Check for salt. Add, if necessary. Squeeze lemon juice. Stir once.
  7. Pumpkin soup is ready to serve. Pour equally into four bowls. Garnish with some fresh cream, a pinch of red chili powder, and a few chopped spring onion greens. Enjoy sipping this creamy hot soup!

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Step one: Keep the ingredients ready.Step two: Saute cumin seeds in butter. Add chopped onions. Stir-fry till they become transparent. Step three: Add slit green chilies and continue sauteing.Step four: Throw in chopped tomatoes, pepper corns, a piece of nutmeg, and a cinnamon stick. Stir-fry till tomato becomes soft.Step five: Add chopped pumpkins. Stir-cook for 2-3 minutes. Add salt and mix well.Step six: Pour 2 cups of water. Boil the mix for 3 minutes or till pumpkin becomes soft. Turn off the fire. Keep aside the mix for cooling.The mixStep seven: Pour the contents into a mixer grinder. Grind to get a smooth puree. Strain it.Step eight: Boil the puree adding 2 glasses of water. Add sugar. Check for salt. Add, if necessary. Squeeze lemon juice. Mix once.  Step nine: Pumpkin soup is ready to serve. Pour it into 4 bowls. Garnish with a tiny pinch of kashmiri red chili powder, fresh cream, and a few chopped spring onion greens.Pumpkin soup
Step one: Keep the ingredients ready.
Step one: Keep the ingredients ready.
Step two: Saute cumin seeds in butter. Add chopped onions. Stir-fry till they become transparent.
Step two: Saute cumin seeds in butter. Add chopped onions. Stir-fry till they become transparent.
Step three: Add slit green chilies and continue sauteing.
Step three: Add slit green chilies and continue sauteing.
Step four: Throw in chopped tomatoes, pepper corns, a piece of nutmeg, and a cinnamon stick. Stir-fry till tomato becomes soft.
Step four: Throw in chopped tomatoes, pepper corns, a piece of nutmeg, and a cinnamon stick. Stir-fry till tomato becomes soft.
Step five: Add chopped pumpkins. Stir-cook for 2-3 minutes. Add salt and mix well.
Step five: Add chopped pumpkins. Stir-cook for 2-3 minutes. Add salt and mix well.
Step six: Pour 2 cups of water. Boil the mix for 3 minutes or till pumpkin becomes soft. Turn off the fire. Keep aside the mix for cooling.
Step six: Pour 2 cups of water. Boil the mix for 3 minutes or till pumpkin becomes soft. Turn off the fire. Keep aside the mix for cooling.
The mix
The mix
Step seven: Pour the contents into a mixer grinder. Grind to get a smooth puree. Strain it.
Step seven: Pour the contents into a mixer grinder. Grind to get a smooth puree. Strain it.
Step eight: Boil the puree adding 2 glasses of water. Add sugar. Check for salt. Add, if necessary. Squeeze lemon juice. Mix once.
Step eight: Boil the puree adding 2 glasses of water. Add sugar. Check for salt. Add, if necessary. Squeeze lemon juice. Mix once.
Step nine: Pumpkin soup is ready to serve. Pour it into 4 bowls. Garnish with a tiny pinch of kashmiri red chili powder, fresh cream, and a few chopped spring onion greens.
Step nine: Pumpkin soup is ready to serve. Pour it into 4 bowls. Garnish with a tiny pinch of kashmiri red chili powder, fresh cream, and a few chopped spring onion greens.
Pumpkin soup
Pumpkin soup

Nutritional Information of Pumpkin Soup

Nutrition Facts
Serving size: 1
Calories 412
Calories from Fat90
% Daily Value *
Fat 10 g15%
Saturated fat 1 g5%
Carbohydrates 42 g14%
Sugar 8 g
Fiber 10 g40%
Protein 13 g26%
Cholesterol 0 mg
Sodium 951 mg40%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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